Monday, December 19, 2011

Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you manage expectations, you’re in for a great, cold-weather meal.

Real cassoulet is an involved process, with several days of prep just to make the various meats served in this rustic bean casserole. Once everything is prepared, the dish bakes for hours, during which time the ritualistic crust forming and re-forming occurs.

Buttery breadcrumbs are scatted over the top, and when they form a crusty, golden brown layer, they’re pushed down into the bubbling mixture, and new crumbs applied. This is done several times, creating the dish’s signature texture. A creamy, aromatic, not-too-wet-or-too-dry bean mixture into which is suspended the chunks of succulent meat.

While it will be tempting to dig right into this as soon as the final “gratin” is formed, please follow the advice in the video, and let your cassoulet rest in the hot oven for 15 minutes. This will allow the beans and buttery crumbs to absorb the last of the excess liquid, and make for a better texture.

By the way, please adjust your seasoning depending on the sausage used. Mine was plenty garlicky, so I didn’t add any additional cloves. You’ll also have to taste and alter the salt, depending on whether your bacon and sausage shared enough with the rest of the ingredients. I hope you give this hearty, cold-weather classic a try soon. Enjoy!

I've made one attempt at cassoulet last year. I don't think my beans made it to the texture I wanted, but my girlfriend proclaimed the best thing she's eaten. I know I can do better :-) I went back and watched your full version, and now I am cassoulet bound. Between that, meat pies, and more bread pudding, this should be a tasty holiday!

Now if only I could get the time to put together my homemade immersion circulator... I could confit anything I wanted! I was thinking chicken thighs in truffle butter... maybe I'll find time with some of these days off to play.

Also, BTW, for no-knead bread. I boosted the amount of flour to 17 ounces and am using 12 oz of liquid. This allows me to use a full Sierra Nevada Hefewiezen for one batch. That turns into some darn tasty bread!-Pyrofish

Rachael Ray has her own version called "Spicy Sausage, Chicken & Bean Pot" that I have been making for a couple of years now. It's very good. Her's is a little different & has grated carrot which really adds to it.

I made this last year for Christmas dinner with salad and Chef John's beer bread. What a meal! I think I will repeat this yearly as my new holiday meal tradition. This year I will make for New Year's Day 2013. I love casseroles so this one hit the spot big time!

Finally made this. Despite having to use chicken breast instead of tastier thigh meat and then scorching part of the crumb topping, which I had to scrape off, it was really yummy and my whole family loved it. The fresh herbs really put it over the top. I'm so glad I'm growing them now so they're always handy. Thanks!